Name: Baked Eggplant Parmesan - Low Carb Vegetarian Recipes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 medium eggplants, sliced into 1/2 inch rounds; Salt for sweating the eggplant; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup almond flour or low-carb breadcrumbs; 2 large eggs, beaten; 2 tablespoons olive oil; Fresh basil leaves for garnish; Black pepper to taste

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Sometimes we all crave something warm, cheesy, and comforting, but we don’t always want to roll into a food coma afterward. That’s where this Baked Eggplant Parmesan steps in. It’s my go-to when I want the comfort of Italian flavors without the heavy pasta weighing me down. This recipe fits perfectly into low carb vegetarian recipes, but here’s the fun part—it doesn’t feel like you’re missing out on anything. You’ve got crisp slices of eggplant layered with marinara and bubbling cheese that makes the whole kitchen smell like a cozy trattoria. You’ll want to hover by the oven just to sneak a peek while it bakes. I love how this dish works for so many moods. Looking for easy vegetarian breakfast ideas? Leftovers warm beautifully in the morning with an egg on top. Need quick breakfast ideas vegetarian-friendly folks will actually enjoy? This one checks that box. If you’re on the hunt for vegetarian recipes breakfast lovers appreciate, this one keeps things filling but not heavy. I’ve even served it alongside healthy vegetarian breakfast spreads or as part of a gluten free vegetarian recipes rotation when feeding friends with different dietary needs. And if you’re a fan of vegetarian soup recipes, this dish pairs like a dream with a light bowl of tomato basil soup.

1) Key Takeaways
2) Easy Baked Eggplant Parmesan Recipe
3) Ingredients for Baked Eggplant Parmesan
4) How to Make Baked Eggplant Parmesan
5) Tips for Making Baked Eggplant Parmesan
6) Making Baked Eggplant Parmesan Ahead of Time
7) Storing Leftover Baked Eggplant Parmesan
8) Try these Main Course next!
9) Baked Eggplant Parmesan
10) Nutrition

1) Key Takeaways

Learn how to make a cheesy and filling eggplant dish that fits low carb vegetarian recipes.
Understand the steps for salting, layering, and baking eggplant without ending up soggy.
See how to adjust this recipe to fit gluten free vegetarian recipes.
Find out how to store and reheat leftovers without losing flavor.

2) Easy Baked Eggplant Parmesan Recipe

I have always thought of eggplant as the underdog of the produce aisle. It sits there, kind of glossy, kind of mysterious, like it knows it has hidden talents. Once I learned how to cook it right, I never looked back. This baked eggplant parmesan feels hearty and rich, yet it slides into the category of low carb vegetarian recipes without making you feel like you compromised flavor.

One reason I keep coming back to it is how simple it is. When you layer tender eggplant, marinara, and bubbling cheese, you end up with comfort food that doesn’t ask for complicated steps. It makes me smile when the kitchen smells like Italy, even if the closest I’ve been is the frozen pizza aisle at the grocery store.

Another reason I lean on this dish is how flexible it is. If I’ve got friends who want gluten free vegetarian recipes, this fits. If I wake up the next morning and I’m hungry, I sometimes heat leftovers with an egg on top. Suddenly it turns into one of those easy vegetarian breakfast moments that feels accidental and brilliant all at once.

3) Ingredients for Baked Eggplant Parmesan

Eggplants: Two medium ones work best. Slice them into half inch rounds. This gives you a balance between sturdy enough to hold the layers and tender enough after baking.

Salt: Sprinkling the slices with salt and letting them sit helps pull out moisture. It’s a small step that saves you from a watery dish.

Marinara Sauce: I use two cups of sauce. You can go homemade or store bought. Either way, it ties the dish together with acidity and sweetness.

Mozzarella Cheese: Two cups, shredded. It melts into gooey layers that hold everything together.

Parmesan Cheese: Half a cup adds sharpness that balances the creaminess of the mozzarella.

Almond Flour or Low Carb Breadcrumbs: One cup to coat the eggplant slices. It gives you crispness without regular breadcrumbs.

Eggs: Two large, beaten. They help the coating stick to the eggplant.

Olive Oil: Two tablespoons. Just enough for browning the slices before layering.

Fresh Basil: A handful for garnish. It freshens the dish and adds color.

Black Pepper: A few twists of the grinder. It finishes the seasoning with heat and balance.

4) How to Make Baked Eggplant Parmesan

Step 1. Heat your oven to 375°F. Line a baking sheet with parchment paper so the eggplant won’t stick.

Step 2. Salt the slices and let them rest for about 20 minutes. Pat them dry with paper towels to draw out the extra water.

Step 3. Dip each slice into the beaten eggs, then coat with almond flour or your low carb breadcrumbs. This is where the crunch comes from.

Step 4. Warm olive oil in a skillet. Brown each slice on both sides until lightly crisp. You don’t need them fully cooked yet, just golden.

Step 5. In a baking dish, spread a thin layer of marinara. Add eggplant slices, then mozzarella, Parmesan, and repeat until everything is stacked.

Step 6. Finish with cheese on top. Bake uncovered for about 30 minutes until bubbly and golden.

Step 7. Let the dish rest for ten minutes before slicing. Garnish with basil and serve warm.

5) Tips for Making Baked Eggplant Parmesan

One lesson I learned the hard way was skipping the salt step. The eggplant turned mushy and watered down the sauce. I never skip it now. It feels small but it makes the biggest difference.

Another tip is not to drown the dish in marinara. Spread enough to coat each layer but let the eggplant and cheese shine too. Too much sauce leaves you with a soupy bake instead of a firm slice.

I also like to bake the coated slices on their own sometimes before layering. It makes them crispier, which works if you prefer a sturdier texture. Recipes like this prove why people search for low carb vegetarian recipes. They give you options without taking away the joy of eating.

6) Making Baked Eggplant Parmesan Ahead of Time

I love having meals ready before I need them, and this recipe works well for that. You can assemble it a day in advance and keep it in the fridge until you bake it. I find that the flavors blend better overnight anyway.

If you’re worried about soggy layers, bake the coated eggplant first, then assemble the dish the next day. This trick keeps it from softening too much as it sits.

When I plan ahead like this, I know dinner will be ready with almost no effort. It makes me feel calm and steady, not scrambling to pull something together last minute. Meals like this remind me why I keep building my list of healthy vegetarian breakfast and dinner recipes that double as comfort food.

7) Storing Leftover Baked Eggplant Parmesan

Leftovers rarely survive more than a day in my fridge, but when they do, I keep them in a sealed container. They hold for about three days and taste even better reheated. The sauce soaks into the eggplant a little more, and the flavors deepen.

If I want to keep it longer, I freeze portions. Wrapped tightly and stored flat, they thaw well and bake back to life without losing much texture.

When reheating, I avoid the microwave if I can. The oven keeps the coating crisp and brings the cheese back to bubbly perfection. Pairing leftovers with vegetarian soup recipes makes them stretch further and keeps meals interesting.

8) Try these Main Course next!

9) Baked Eggplant Parmesan